• 6 thick slices of ciabatta
  • 1 tbsp olive oil
  • 1 garlic clove, peeled and left whole
  • 70g parma ham
  • 20g rocket
  • 1 tsp balsamic


  1. 1

    Brush the ciabatta slices on both sides with the olive oil. Heat a griddle pan over a medium high heat and toast the bread until griddle marks appear on both sides. Remove from the heat and rub each slice with the garlic clove. 

  2. 2

    Divide the parma ham between the toast slices. Drizzle the balsamic over the rocket and toss, then add a few sprigs to each bruschetta. Season with black pepper and serve. 

Nutritional Details

Each serving provides
  • Energy 569kj 136kcal 7%
  • Fat 4.8g 7%
  • Saturates 1.1g 6%
  • Sugars 0.9g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1264kj/302kcal

Each serving provides

16.1g carbohydrate 1.1g fibre 6.6g protein

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